Mexican Jerk Chicken
We love jerk chicken and we had a sneaky suspicion that it might just work just as well with Gran Luchito chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!
We recommend serving with our Roasted Pepper and Halloumi Salad, Crispy Homemade Chips and Baked Mexican Elotes. Our Chipotle Chicken Marinade is also a great option for your summer BBQ.
Chef’s tip
If you’ve got the time, toasting the spices before grinding them will release more flavour.
Serves 4
Prep 20mins
Cook 40 mins
Ingredients
FOR THE MARINADE
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon allspice berries (use allspice powder if you can’t get hold of these)
- 1 tablespoon peppercorns
- 1 tablespoon finely chopped thyme leaves
- 4 spring onions
- 2 teaspoons Gran Luchito chipotle chilli paste
- 1 tablespoon dark brown sugar
- 1 teaspoon salt
- 2 tablespoons soy sauce
- Juice of 1 lime
FOR THE REST
- 6 chicken legs/thighs
KCAL:
105
FAT:
3.5g
Saturates:
0.9g
Carbs:
2.8g
Sugars:
2.5g
Fibre:
0.6g
Protein:
15.3g
Salt:
1.7g
Nutrition: PER SERVING
Method
https://youtu.be/zuWgbeXfOMs
- Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, Gran Luchito chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
- Blitz to a paste, then pour over the chicken. Massage in as much as possible (putting it all into a freezer bag is the easiest way).
- Leave covered in the fridge for as long as possible, preferably overnight.
- Place the chicken on a hot barbecue or grill until crispy and browned, moving around regularly to prevent burning. Move to the oven at 180°C / 350°F for 25 minutes or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.
